Herb Lemongrass (West Indian cultivar) grows the edible, tender, and delicious variety of lemongrass valued for culinary and herbal tea use. Not to be confused with ornamental East Indian lemongrass, the West Indian cultivar grows and looks nearly identical while offering a uniquely complex minty-citrus flavor profile — perfect for teas, Thai and Southeast Asian cooking, and traditional wellness preparations. Plants mature in approximately 100 days as a graceful 24–48 inch tall grassy mound. Note: This is the edible culinary and tea variety, not the ornamental mosquito-deterrent type.

Germination Rate: 99%. Test Date: 5/26. TLM.

Texas minimum germination standard: None.

Tip: Scarifying (lightly scratching) the seeds before sowing will significantly improve germination.

Why Choose Herb Lemongrass?

• Edible West Indian Cultivar: The culinary and tea variety — not ornamental. Uniquely complex minty-citrus flavor prized in Thai, Vietnamese, and global cuisines.
• Outstanding Germination: 99% germination rate — one of the most reliable herb seeds in the catalog.
• Aromatic & Versatile: Refreshing lemon-citrus fragrance and flavor that enhances teas, soups, curries, and desserts.
• Hardy & Adaptable: Grows well in full sun or partial shade across a wide range of climates.
• Pollinator Friendly: Attracts bees, butterflies, and beneficial insects when in bloom.
• Heirloom Quality: Open-pollinated and passed down for at least 75 years — grows true year after year.

Planting Tips for Success

• Sunlight: Full sun preferred; tolerates partial shade. Performs best with 6+ hours of direct sunlight daily.
• Soil: Well-drained, fertile soil rich in organic matter. Slightly acidic to neutral pH (6.0–7.0).
• Planting: Start indoors 6–8 weeks before last frost. Scarify seeds (lightly scratch the surface) before sowing to improve germination. Surface sow and keep warm — lemongrass seeds need warmth (70–80°F) to germinate.
• Spacing: Space plants 24 inches apart; lemongrass grows into large, full clumps.
• Watering: Water consistently; keep soil evenly moist but well-drained. Avoid waterlogging.
• Fertilizing: Apply a balanced fertilizer monthly during the growing season to support vigorous leafy growth.
• Support: No staking needed; upright, clumping grass habit is self-supporting.
• Harvesting: Harvest stalks when they reach ½ inch in diameter at the base. Cut stalks at soil level, remove tough outer leaves, and use the tender inner stalk for cooking. Harvest leaves anytime for tea.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: All seeds sold under our standard Vegetable Seed License.
• Great Customer Service: David answers all customer service questions, usually within a few minutes.

Cooking Methods & Uses

• Herbal Tea: Steep fresh or dried lemongrass leaves and stalks for a bright, citrusy tea.
• Thai & Asian Cuisine: Use in Thai curries, Tom Kha soups, laksa, and satay marinades.
• Broths & Soups: Simmer whole stalks in broths for a fragrant citrus depth — remove before serving.
• Marinades & Rubs: Blend minced lemongrass with garlic, ginger, and chili for aromatic marinades for meat, seafood, and tofu.
• Infused Oils & Vinegars: Steep in neutral oil or white vinegar for a fragrant culinary infusion.
• Desserts & Beverages: Lemongrass syrup infuses lemonades, cocktails, panna cotta, and ice creams with a floral citrus note.

Order Lemongrass Seeds Today

Order yours today and grow your own fresh lemongrass in your spring and fall herb gardens.

Nutritional Information

Per 1 tablespoon (5g) fresh Lemongrass (minced):

• Calories: 5
• Carbohydrates: 1.2g
• Rich in citral — the primary essential oil responsible for lemongrass’s distinctive lemon aroma and flavor
• Contains antioxidants including chlorogenic acid and isoorientin
• Vitamin C: 2% Daily Value; Folate: 2% Daily Value; Potassium: 1% Daily Value

Important Disclosures

• Variety Disclaimer: This is the West Indian culinary and tea cultivar — not the East Indian ornamental or mosquito-deterrent variety. Growing results vary by region, climate, and gardener practice.
• Seed Storage: Store seeds in a cool, dry location. Properly stored seeds maintain viability for 2–3 years.
• Planting Zones: Best suited for USDA Zones 9–11 as a perennial; grown as an annual or container plant in cooler zones. Bring indoors before first frost in Zones 8 and below.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Recipe: Coconut-Lemongrass Vegetable Soup

A fragrant soup made with the harvested stalks of edible West Indian lemongrass, not the seeds in the packet. Serves 4; about 30 minutes.

Ingredients

• 2 fresh lemongrass stalks, tough outer leaves removed
• 1 tablespoon neutral oil
• 2 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 4 cups vegetable broth
• 1 can (13.5 ounces) unsweetened coconut milk
• 1 medium carrot, thinly sliced
• 1 cup sliced mushrooms
• 1 cup chopped bok choy or spinach
• 1 tablespoon soy sauce
• 1 tablespoon fresh lime juice, plus lime wedges for serving
• Fresh cilantro for serving (optional)

Directions

1. Trim the root ends of the lemongrass. Bruise the lower stalks with the back of a knife, then cut into 3-inch pieces; keep them large enough to remove before serving.
2. Heat the oil in a pot over medium heat. Cook the garlic and ginger for 30 seconds, stirring until fragrant.
3. Add the broth, lemongrass, carrot, and mushrooms. Bring to a simmer and cook for 12–15 minutes, until the carrot is tender.
4. Stir in coconut milk, greens, and soy sauce. Simmer gently for 3–4 minutes until the greens wilt and the soup is heated through; do not boil hard.
5. Remove every lemongrass piece before serving, since the stalks are fibrous. Stir in lime juice, ladle into bowls, and garnish with cilantro and lime wedges if desired.

Option: Add cooked tofu or shredded cooked chicken for a heartier bowl. Refrigerate leftovers promptly in a covered container and use within 3–4 days; reheat until steaming hot.